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Chicken and Vegetable Pasta Salad



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Chicken and Vegetable Pasta Salad
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Please do yourself a favor and give this excellent salad a try.
It has become a family favorite, never failing to get rave reviews.

8 ounces tricolor fusilli pasta,
cooked al dente
1 1/2 cups cubed cooked chicken
1 1/2 cups broccoli florets, blanched
6 1/2-ounce jar marinated artichoke
hearts undrained
12 cherry tomatoes, halved
1 red bell pepper, cut into strips
1/2 cup frozen peas, cooked
1/2 cup sliced scallions
1/2 cup sliced black olives

1/2 cup olive oil
1/2 cup mayonnaise
1/3 cup red-wine vinegar
1/2 teaspoon minced garlic
1 teaspoon dried dill
1/2 teaspoon dried oregano
1/4 teaspoon dried basil
1/4 teaspoon dried tarragon
Salt and freshly ground
black pepper
1/2 cup freshly grated
Parmesan cheese

In a large bowl combine well-drained pasta, chicken, broccoli, artichoke hearts, tomatoes, bell pepper, peas, scallions and black olives.
In a blender or food processor combine oil, mayonnaise, vinegar, garlic
and herbs. Process until the mixture is emulsified. Season with salt and pepper to taste. Serves 6.

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